“These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money. To this day, if I'm in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package…beautiful.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 24 coins
Directions
- Line a baking sheet with parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat. Place a stainless steel bowl over the saucepan. Put the chocolate in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat. Pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each portion with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm. Dust with the cocoa.
Nutrition
Amount Per Serving (24 total)
- Calories
- 49 cal
- 2%
- Fat
- 3.2 g
- 5%
- Carbs
- 4.9 g
- 2%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"If you truly love and appreciate chocolate, make these delicious decadent beauties, then, hide them in your secret chocolate hiding spot! You know what I'm talking about! When you 've had one of thos..." See moree days, the kids are whining, rough day at work, the husband can't find his favorite socks, go to your secret spot and pull one of these babies out. Everything will be all right ......"
JORGINE
"Yummy when i get my coffee n he am they have these little dark choc.caramel/ salt candies, tried one and loved it. But they are1.25 ea. 2 weeks later i see this recipe on here. Thank you! Saving me mo..." See moreney. I had a little trouble with the sugar, didn't look like video and wasn't a lot of caramel taste but still yummy. I will make them again"
Marianne
"Chocolate is not my favorite flavor, but I do love a good dark chocolate truffle-tasting bite now and then. This one is perfect! I watched Chef John do his video, and it was spot-on-perfect! And so..." See more was the resulting bite! Yum! Update: When I made these again, I had trouble with the caramel. It's kind of tricky. I LOVE the flavor of them when they turned out the first time--but they got mealy the next time. The salt is perfect with them---you only use a few grains of salt on each one."
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